Bodegas Hidalgo Seco Oloroso Faraon 50cl

Bodegas Hidalgo Seco Oloroso Faraon 50cl

Grape: 100% Palomino Fino, 2g/L residual sugar

Aroma: rich walnut, penetrating. Taste: full rich smooth flavour, yet dry and smooth.

Critics' Tasting Notes:

"Fine, rich nose of hazelnuts. Complex length and lovely nutty finish" John Radford, Decanter, October 2008

"Amber colour. Deep, nutty and savoury, almost smoky and honeyed with notes of burnt caramel and fresh fudge. The palate shows silky, nutty weight and espresso. Bittersweet, long and broad on the finish this is powerful but perfectly balanced." Drink 2022-2027

17+/20 points, Tom Parker MW, JancisRobinson.com, August 2022

"Dry fortified white wine made exclusively from Palomino Fino grapes, aged for between 6 and 12 years using the traditional soleras and criaderas system. Structured, intense and complex, it presents notes of dried fruits, balsamic, toasted and spices, all supported by vibrant acidity and a creamy, firm texture. The finish is tasty, full and persistent, with hints of nuts and saline."

93/100 points, Revista Adega (Brazil), August 2022

The ‘Faraon’ is the head of an Andalusian gypsy family. Oloroso Seco Faraon is aged oxidatively for several years in butts of American oak. Grapes are sourced exclusively from our own vineyards in Balbaina and Miraflores. Matured in casks of American oak in a “solera” or fractional blending system in the coastal town of Sanlúcar de Barrameda. The maturation is an oxidative process; no flor grows since the wine is fortified after vinification. Then follows an average of seven years of ageing in cask, to give a dry, complex wine.

Established in 1792, the family owned and run business is now in its sixth generation and is widely regarded as the definitive Manzanilla house.

Extensive vineyard holdings ensure the best quality Palomino Fino is delivered from the bright albariza soils to the bodegas in Sanlúcar de Barrameda, where every step is taken during the long solera process to deliver excellence and consistency. Gradual biological ageing via the solera process under natural flor for Manzanilla and Amontillado produces dry, salty styles that are proving particularly popular in our ever evolving tapas-style culinary culture, where their ability to match such a diversity of ingredients is unrivalled and increasingly fashionable.

How To Serve: Excellent with nuts in particular, but suits all pre-dinner nibbles. Similarly usperb on its own. Do not over chill in order to appreciate the more delicate flavours.